Cream of Pumpkin Soup


I had my yearly End-of-Year gathering with my family in Dec 2019 and wanted to cook a hearty soup as one of the dishes. I was deciding between cooking a well-received cream of mushroom soup which I had prepared the year before or to try another soup. In the end, I decided on cooking cream of pumpkin soup since pumpkin has a lot of health benefits for us and for Baby C as well and since it was the only way to make Sunshine eat some pumpkin. The recipe I found is very easy to follow and foolproof. You can try it for yourself 🙂

Recipe with Pictures

1 pot of mushroom soup for about 10 pax

Ingredient list:

  • 1.5kg of pumpkin (unpeeled, with seeds)
  • 1 litre of chicken broth
  • 1 onion, diced
  • 4 cloves garlic, diced
  • 200mls of cooking cream
  • 1-2 teaspoons salt adjust to taste (optional. I did not add any)
  • Dash of pepper, adjust according to taste
  • Chopped fresh parsley and thyme to serve (optional. I did not add any though I would love to)
  • The recipe also called for carrots which I had omitted.
Ingredients needed

Steps:

1. Peel and remove the seeds from the pumpkin before cutting them into smaller blocks.

2. Add 1 litre of chicken broth to the pumpkin and boil over low heat till pumpkin has softened. Note: there is no need for the broth to cover all the pumpkin blocks initially, as long as you stir the pumpkin occasionally to ensure all blocks have been softened.

3. Sauté diced onion and garlic for 2 to 3 minutes until fragrant.

4. Add cooked onion and garlic to the pumpkin soup and bring to boil or until all the pumpkin blocks have softened.

5. Blend the soup.

6. Stir in cooking cream and bring to boil. Add salt and pepper to taste (optional).

7. Serve warm with garnish (optional).

Pardon the quality of this image as it was screenshot from my video

Recipe Only

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1 pot of mushroom soup for about 10 pax

Ingredient List:

  • 1.5kg of pumpkin (unpeeled, with seeds)
  • 1 litre of chicken broth
  • 1 onion, diced
  • 4 cloves garlic, diced
  • 200mls of cooking cream
  • 1-2 teaspoons salt adjust to taste (optional. I did not add any)
  • Dash of pepper, adjust according to taste
  • Chopped fresh parsley and thyme to serve (optional. I did not add any though I would love to)

Steps:

  1. Peel and remove the seeds from the pumpkin before cutting them into smaller blocks.
  2. Add 1 litre of chicken broth to the pumpkin and boil over low heat till pumpkin has softened. Note: there is no need for the broth to cover all the pumpkin blocks initially, as long as you stir the pumpkin occasionally to ensure all blocks have been softened.
  3. Sauté diced onion and garlic for 2 to 3 minutes until fragrant.
  4. Add cooked onion and garlic to the pumpkin soup and bring to boil or until all the pumpkin blocks have softened.
  5. Blend the soup.
  6. Stir in cooking cream and bring to boil. Add salt and pepper to taste (optional).
  7. Serve warm with garnish (optional).

Comments:

Though the chicken stock was salty in nature, the sweetness of the pumpkin and onions was so much stronger that the soup tasted very sweet! It would be perfect if you like sweet soup. However, as my relatives prefer a savoury soup, they found the soup a bit cloying after some time, especially when it has turned cold. They suggested adding some salt to make it more savoury the next time.

Adapted from: Cooking4Students


Rainbow

A novice baker =)

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